Vegan Lasagna alla Bolognese

The secret to making vegan lasagne Bolognese is all about layering flavors and textures to trick the eyes and mouth into believing this is the real deal.

Vegetarian Lasagna

A wonderful Vegetarian Lasagna made with layers of roasted vegetables, spinach and ricotta, a homemade tomato lasagna sauce and plenty of cheese!

Vegan Fettuccine Alfredo

How do you make a vegan version of fettuccine Alfredo when you can't use any butter, cheese, or cream? The secret is cauliflower, which can be transformed into a silky and rich purée with the help of some cashews and nutritional yeast.

Vegan Carbonara Pasta

A vegan version of pasta carbonara that's silky and rich, dotted with meaty bits, plus the characteristic lactic tang of Pecorino Romano, but with no dairy products whatsoever.

Creamy Vegan Saag Paneer (With Tofu)

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version?

Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)

A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.

Ultra-Creamy Spinach and Mushroom Lasagna

An ultra-creamy, rich, and hearty vegetarian lasagna stuffed with spinach, mushrooms, and cheese. Rich enough to appease even the most hardcore meat eater.

Vegan Seitan and Mushroom Ragù Bolognese

A Bolognese sauce is defined by meat and dairy, which makes creating a convincing vegan version a real challenge. This one pulls it off by combining the flavor and textural qualities of mushrooms and seitan, and building in layer upon layer of savory, meaty, and rich flavor.

All-Day Meat Lasagna

This lasagna takes significant liberties with the traditional Bolognese recipe, but with intense results. There's mozzarella in the white sauce, ricotta, and it's bathed in a complex, meaty gravy.

Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato

With a pile of eggplant, summer squash, zucchini, tomatoes, and basil in my vegetable bowl, I decided to pack them all together into a lasagna. Why I felt like making lasagna during the summer, with days reaching nearly 100°F, I can't tell you, but when that lasagna itch strikes, you've just got to scratch it.